As the news spreads of the wonder that is the Lamb Lahori Karahi (£13.00 – large), served – on-the-bone – at New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) so – The Friends of Hector – are expressing their interest. Howard sneaked across the river for some of the above, last week. On hearing this, Stewart announced his decision to join Hector this very day. A call was made yesterday to book two large portions, just in case.
With no hockey balls needing struck today, Marg accompanied. We arrived moments after the 14.30 rendezvous as Stewart appeared from the opposite direction. Arshad was in his spot, ready to greet.
We are three today, next time – ten.
Arshad made it clear that he is happy that I keep coming back.
Marg took the corner seat, Arshad brought her attention to the fan heater on the floor.
We had heat!
Marg, who was not having Curry-Heute – maybe a Starter – spotted what she thought was Lamb Keema. This was actually a Daal, however, Aloo Keema (£7.00 / £9.00) was on display, sorted. For the purposes of Curry-Heute, a good choice. The list of Dishes covered here is expanded, whilst it is worth noting that the Aloo Keema formerly served at Cafe Reeshah, i.e. the original business, was outstanding. No pressure.
A Chapatti (£1.00) for Marg, and two Tandoori Nan (£1.50) completed the food Order. As I fetched gasses of water, so Stewart asked for a Can.
Arshad suggested they prepare the two portions of Karahi together.
Can I put the two Lamb in one, to make it better?
Make it better – was the obvious reply. How? – I wondered.
Arshad held aloft a ready portion of Nihari Lahori Style (£10.00).
One day – I assured him. Today, no car, so no point in buying Takeaway.
Before the food was brought, Salad was suggested. Normally, Marg would have been straight in there, again, not today.
Spicy Sauce – was also mooted. To not keep disappointing Mein Host, I agreed to this, however, other distractions meant this never materialised.
New Cafe Reeshah may only have the two tables, but they are well set up. Crockery plates, metal cutlery, a cut above some other Curry Cafes in Pollokshields. However it does take a minute or two for them to get things sorted.
The Tandoori Nan, tried and tested, whilst not in Hector’s preferred classic style, still, risen, puffy, quality Naan. Ditto, for the Chapatti.
Lamb Lahori Karahi
The presentation of the large karahi was a wondrous moment. How long have they had this tucked away? Two large portions, near enough the kilo, and remember the price. The abundant Meat, topped with Ginger Strips, protruded from the rich Masala.
No Coriander? – asked Stewart.
This was duly relayed to Arshad, who promptly left the premises.
The Masala looked wonderful, the threat of something creamy, intrigued.
Big pieces of Meat, correspondingly big bones, yet lots of eating.
Stewart tore in eating at a pace the Hector can no longer match.
The Spice Level kept building, the Seasoning was a la Hector. The distinctive Flavour of Cloves which I missed from the Masala at Green Gates earlier this week was present. A Lahori Karahi. The Meat, Tender-Firm was moist to the heart of every piece, ah the Flavours, Desi Curry.
A bowl of Coriander was brought to the table. Freshly purchased, how was this for service?
With the key ingredient of the – foliage – now added, it was a game of two halves.
The first half was already – wow! – with Stewart remarking on the richness of Flavour. With the added Herb, so another level was reached – wow plus?
Five chaps entered, resplendent in big boots and high viz clothing. They were here for Burgers, Kebap, Chips & Cheese. This did not stop one chap’s jaw drop when he saw our Karahi. They tucked into their fayre, sitting at the adjacent table. Eight simultaneous peeps – dining in – at New Cafe Reeshah. In time, the curious one asked what we were having. Now he knows.
Meanwhile, Hector had had his Bread quota and was inviting Stewart to clear up. With his plate wiped clean, Stewart took care of the remnants in the karahi, nothing wasted. Stewart:
Different in taste to other local offerings, but with real depth of flavour and a pleasant, lingering heat. Very moreish and had no qualms about getting hands dirty to tuck in.
Aloo Keema
Chicken Mince, finely chopped Onion, and plenty of Potato pieces, without needless Masala, and not a trace of Oil, this was a classic Desi – Aloo Keema. A Soupçon came Hector’s way. Given that I was eating one of the two best Curry-finds in Glasgow this year, it wasn’t going to compete. Still, there was Flavour here, but not at the – wow – level. Marg:
Chicken Mince with plenty potatoes. Full of flavour with a spicy kick. A good helping which complimented the Chapatti. Did not manage to finish the bread. Half way through, arrived a dish of freshly chopped coriander. This added a lovely blast of coriander to the meal.
The Bill
£34.00 A nominal sum?
The Aftermath
I advised Arshad that this was visit #5, New Cafe Reeshah shall no longer appear in Curry-Heute as being in the Southside, but is promoted to Glasgow’s Top Rated and Hector’s Recommended Curry Houses.
Much later, the customary Cumin Seed became dislodged. Desi, Man!
Green Gates (285 Sauchiehall Street, Glasgow G2 3HQ) recently took over the premises occupied by 
The waiter brought two menus, the – Lunch (£10.95) – and the – Pre Theatre (£13.95). The main menu was available also, I was informed, but I had already decided to go – cheap – today after recent excesses. The Hector cannot support all of Glasgow alone. 
During the wait, I fetched the main menu. Hadiwala Gosht (£14.95) is served – on-the-bone. Lamb Kadhai (£14.55) made no mention of the – 
As I took in the new surroundings, there was clearly much space opposite the bar. More tables could be added, as and when. The musak was different too. Given the time of year, respite from the usual nonsense, today, Disco-Schlager Musik. Dig it, man.
A chap appeared from the kitchen bearing the complimentary amuse-bouche which is a feature of 
Four, decent sized pieces of Pakora were accompanied by an Onion, Olive and Bean Garnish, a pot of Chilli Sauce and a slice of Lemon. A meticulous presentation, I wasn’t sure where the Lemon fitted in. 
The Pakora did not appear to have been double fried, the exterior was a stimulating change. Featuring Onion and Potato, this was suitably filling. Why does mainland Europe get Vegetable Pakora so wrong? The Chilli Sauce was not too Sweet. 
Behold the Naan! The Plain Naan (normally £3.25) was exactly what the Hector seeks. Served whole, the tear shape confirming it had come for the Tandoor, thin, risen, big puffy blisters, the buttery sheen. This was worth the entrance money alone. 
A Tapas-sized handi, one cannot expect the full portion in a Lunch Menu. Normally, I would eat directly from the handi, but given this was visit #1, I decided to turn out the contents on to the heated plate provided. 
Five pieces of Meat, eight pieces of Potato, sat atop the Thickest of Masalas. Finely chopped Onion and Garlic permeated the Masala, as hard as I looked, I saw no Tomato Seeds. I believe I did see pulped Meat in the Masala. The yellow colouring in the Potato suggested it had been given a chance to absorb the Spice. 
The Spice Level was decidedly – medium, the Seasoning was not in one’s face, but certainly sufficient. The Tenderest of Lamb, I found the interior somewhat Dry and not giving back the Spice. In these pages, this is what identifies the Mainstream over Desi. The Potato, however, had done its job, and was why I had opted for this Curry. Here was the full Flavour of the Masala. There was hardly a trace of Oil. 
Having consumed way more Bread than was proportionate to the quantity of Curry, I admit to struggling with the final pieces of Meat. The Dry-ness may therefore have be down to the Hector palate. 
No Calling Card, Mein Host was well aware of my presence. I remarked on the new décor to the waiter, the removal of the mirrors and told of Marg marching into the kitchen because she had lost her bearings due to the multiple reflections. 
The sweep of the Southside Curry Cafes continues. Fast food was required before a 17.00 rendezvous in Strathbungo. Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41) was
Arriving at 16.00, a chap was at the counter ordering what sounded like a massive Takeaway, there was a bit of haggling when he returned to collect it. Daal was the only Curry on display. I asked Mein Host what Curry was ready – Keema & Potato and Tarka Daal – was the reply.
Mysteriously, there was an ongoing conversation in the kitchen, a second staff member, never seen, not even when I went up to pay. Mein Host brought the food to the table. Proper crockery, 
The Wholemeal Chapatti was served – whole. Unusually, I would eat every morsel.
The food was served piping hot, always a plus. A modest portion, enough. With no needless Masala, this was moist enough. The traces of Oil on the base of the plate were well within acceptable parameters. Chicken Mince, much more common than Lamb Mince in these parts. The small-cut Potatoes seemed plentiful, stained yellow, they appeared to have absorbed the Spice. 
somewhat subdued. Tomato skins were one of the visible remnants of whatever went into the Masala. A leaf and stem, or was it a thin piece of Cinnamon Bark, were also revealed. Whole Spices, the mark of a true Desi Curry. 
The Bill
A Monday Curry, 
I was assured it will return in January. This aside, I didn’t see anything different from the 
I had recorded a gap of fifteen minutes since placing the Order, respectable, who wants a rushed job? Pratap appeared with a bowl of Soup – from the Chef.
Behold a Hot and Spicy Shorva with pieces of Chicken, Sweetcorn, and Carrot. Whilst there was a hint of the gelatinous texture one finds in Hot & Sour Soup, the cornflour here had not been overdone. The Flavours were decidedly Indian Spice. 
The Vegetable Rice was as described. What seemed like a sensible portion would become more than I could manage given the quantity of what accompanied. 
This was a work of art. Ginger Strips, Coriander and Onion topped a pyramid of Lamb Chops shrouded in the thickest of Masalas. Three, large, thick, chunky Chops. Only three, but these were complemented by a further three large pieces of boneless Lamb. This was quite a portion. 
With the Meat and Masala arranged over the Vegetable Rice, it became a matter of how to eat this. Maybe a Chapatti would have been a better accompaniment. It did seem a bit strange approaching Chops with Rice. With the added Vegetables there was a lot going on here. 
The Seasoning in the Masala stood out. Correspondingly, the full Flavours of the Masala were revealed. Intense west Asian Spice here, meeting the eastern Flavoured Rice, a new experience.
Pratap acknowledged the volume as he came to clear the table, an opperchancity to praise his creation and my unwitting ordering of – east meets west. 
A trip to Aberdeen in December, ganz normal. However, this year, a bit earlier, and Marg wants me back in January. So it goes.
In a repeat of 
Fortunately, Marg spotted their Bill being paid, they were soon away. Six weans, tomorrow’s family gathering will feature eight toddlers, bring it on. A grumpy old man – is how Marg describes me. I used to get paid to tolerate kids, now I’m not. In passing, I’ll drop in that a former pupil is now the Chairman at Ibrox. 
Curry, despite the attractive range of Desi Dishes on offer, the Hector was not missing out on the Fish Karahi (£11.95). There are so few venues across the UK that serve Fish Karahi in what I can call – 
Hot dinner plates were presented, I also noted that the plates on which the food was served were also heated. Crucial in December, and this follows on from comments made in recent outings in Glasgow. 
Topped with Ginger Strips and a modest sprinkling of Coriander, the Masala was Thick, Minimal, classic Punjabi Karahi. The only trace of Oil would be found at the base of the handi. There was a sufficiency of White Fish which had retained its integrity. However, the Hector would soon flake this to transform the Curry into something more similar to that served at 
The Texture of the Fish was spot on, no rubbery nonsense here. The Spice Level was well pitched, enough to make its presence known, never a challenge. No Green Chillies added. That this was a Fish Curry was not in doubt, too often I have to report otherwise. The Seasoning could have been braver. More would have put this Curry into the stratosphere, today, I settled for the troposphere. A damn fine Fish Karahi, every morsel of Curry and Rice was consumed. 
Identical Toppings, spot the Sucky Bone. The Masala looked wonderful, again Thick and not excessive. A Soupçon of Lamb crossed the table. Tender Meat, but without the Masala, dry. Come on, Hector, Dry Curry is what these pages celebrate. 
With the full handi and no Bones, there could well have been even more eating here. As I got to taste neither, I cannot comment on any difference between the Masala here and above. Still, with the quantity of solids protruding, the ratio Meat to Masala appeared to be fitting for a – Bhuna. Meat & Mushroom Vindaloo – Hector’s #1 Curry in the 1970s. Euan’s combination today was not far away from this. 
I was not sure what to select, given 
Somehow, three months have passed since Hector had Desi Lamb (£12.95) served on-the-bone at 
There was no sign of Vini, Mein Host, today, instead, a young waitress would take of us. Our usual corner table was selected. The offer of switching on the fan heater was gratefully accepted, a cold room, and as Marg observed, not helped by the large window behind me. 
Glasses of tap water were arranged whilst we studied the 
It was the equivalent Starter, served many years ago across the road at 
A Soupçon crossed the table. The potent combination of Fish and Citrus impressed, very tasty. The quantity was pitiful. I showed Marg a 
Decided to try this instead of Fish Pakora. A good sized (eh?) haddock arrived wrapped in foil and full of spices. I scraped it onto my plate and enjoyed the fish with my side salad of small tomatoes, onion, cucumber and 
Topped with Ginger Strips and whole Green Chillies cut lengthways, the rich, dark brown, blended Masala looked stunning. The viscosity impressed. Curry, not Karahi, there was still a strong resemblance to what is served as – Karahi – at the wonderful
The Seasoning was perfection, consequently, the complexity of the Flavours was revealed. The Spice Level was no more than – medium – but on taking in a Chilli, this rang a bell or two. The waitress came over to enquire if the Spice Level suited. 
As with 
Despite being December 2
Instead, Marg and Hector took their £Curry to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) for a 13.30 Lamb Lahori Karahi (£13.00) – large. There was a phone-call at noon, firstly to verify they were open, as if, but more importantly, to guarantee the availability of the truly outstanding Desi Karahi served on-the-bone. 
Both Breads were served whole. Pleasing, a standard that Curry-Heute is trying to establish. It’s so much more satisfying tearing one’s own Bread apart. The Wholemeal Chapatti was huge, and just how Marg likes them. The Naan had a massive blister, was therefore well risen, light and fluffy. An excellent Naan. 
The Meat count reached double figures, I suspect the portion may have been somewhere between standard and large. We both had a Sucky Bone, always a treat and the sign of quality Meat. Such simple things can makes one’s day. 
Peppery – was Marg’s immediate reaction. This is what she particularly likes, not a huge Chilli hit. Hence, her usual declaration, for once, was not apposite. 
A good helping of tender meat both on and off the bone. Easy to eat and easy to enjoy. A thin but flavoursome sauce allowed me to justify the wholemeal Chapatti. Overall, a lovely peppery taste with different spices left in the mouth afterwards. A wonderful experience. 
The only negative was the temperature of the room resulting in tepid food by the end of eating. But hey-ho, this is a Takeaway establishment, not a restaurant. It’s a privilege to be permitted to sit here and enjoy the food at source. 
Arshad informed me that they have Nihari available every other day. I was assured the Masala was not too thin. The Hector will have his Nihari, one day. He then pointed to a ready portion of Paya, not for me, nor is Haleem, I informed him. The Aloo Keema on display did look inviting. There may only be a small range of – Desi Curry – containers on display, however, it appears there is always going to be something of interest on offer here. 
Chapatti John declared it was time for another visit to 
John texted to say he would be fifteen minutes late, but did send in his Order, just in case. Mags and Yvonne were punctual, Dr. Stan hobbled in at 17.10. Yvonne was not amused, people turning up late. Yvonne wouldn’t do that. 
Drinks were sorted: Sparkling Water (£3.00) for Hector, a pint of fresh orange (£6.50) for Dr. Stan, a large glass of red wine (£8.95) for John, whilst the ladies would share a bottle of Prosecco (£26.95). 
The Starters virtually wrote themselves: Meat Chops (£8.95) for Mags and Hector, I asked for mine to be – cremated. 
Fortunately, the Starters didn’t take too long. Hafiz made it clear, again, that if we weren’t happy, he would change whatever. He had brought two Dips and the – Special Sauce – a line I heard last month, clearly part of the current script. 
There was a group photo taken once the Starters were assembled. 
Cooked a la Hector, and Marg, lots of Charcoal on the bones and peripheral Meat. The Lamb Chops were still succulent in the centre, so it can be done. The garnish has changed to mostly Onion. With abundant Special Sauce applied, this made things more interesting. A red Chilli Sauce, maybe not that interesting.
Four Chops, five would be better, but then one has to eat a main course afterwards. Suitably Spiced, meaty, as good as they get. One could eat these all day.
Dr. Stan keeps ordering this, value for money this is not, possibly treble what one might pay across the river. 
The portion was huge, for a Starter, but then this is offal. The disproportionate size of the individual pieces was remarked upon. Dog’s liver too, the excess of sugar, and the demise of Scott of the Antarctic et al due to eating too much of it. There’s a story to look up.
Four large strips of white Fish coated in a Spicy batter. Large pieces, one could claim this was the equivalent of eight-plus anywhere else, so not bad a portion. (Yvonne did swap a piece of Pakora for some Liver.)
The Family Naan was the last item to arrive. My second in a month, I’m sure they used to be bigger. The pivotal top hook had torn through the pointy part of the Naan leading to a collapse. With the ice bucket occupying the obvious place on the table for the Naan, there would be lots of leaning across others eye-line. Entschuldigung. 
The Meat was cut 
Topped with more Coriander than the other Dishes served this evening, this was a distinctively Herb-rich Curry. The presentation puts this in the style of how the Hector likes his Methi Gosht: Masala with Spinach, not a mass of Herbs and – where’s the Masala? It’s about time I tried this. As for the Karahi? Consider the above, then add Spinach. It must be good, they keep telling me so.
Consistently brilliant – Chapatti John, who also pointed out – Chapattis as good as you get. 
Another illusion, or was the Meat here larger than in the Karahi? Tomato pulp also appears to be a feature of the slightly more abundant Masala. Still, a 
The number of Prawns was not commented upon, as was the case in 
Maybe Prosecco does not lead to decent photography…
Always on the lookout for new possible – Desi – Curry Houses, even in 
Exiting from Aidenbachstraße U Bahn, it became clear it would have been better if I had taken the rear exit, in the direction of travel. From there, 
As I was shown to a large table in the rear dining room – Fisch Chettinad – was suggested by Mein Host. Despite having had that 
A 0.75l bottle of Sparkling Water (€7.50) completed the Order. 
When the food was brought, in addition to the inclusive Rice, a Tandoori Naan accompanied. 
I could immediately tell that this Curry was from the hand of a Chef who had worked at 
The full on, Smokey Chettinad blast was not there. However, this Curry certainly tasted – South Indian. I picked out Bay Leaves, I did sense the finely chopped Coriander Stems as I ate. Ah, the Mango Gritty Texture! I have missed this. 
In March, there could be seven of us in 
Madhu was sitting nearby, lunching with a colleague. As they concluded, so Hector had his photo.
Big smiles, it had been 
Arriving in 
The 
With no Whole Spices, this interpretation was not only a marked departure from the – super-Dry – almost – stir-fry – 
The Fish was white, six large pieces, each of which would be made smaller. The Texture of the Fish was perfect, its Flavour stood up against the powerful, smokey Flavour which had hit the back of the throat. Powerful indeed, a five nose-wipe Curry, does this mean – Vindaloo – strength? Crucially, the Seasoning was where it should be in a Fish Curry. Why it is so difficult to find a Fish Curry at this level still puzzles. This Fish Curry provided pleasure in the extreme, satisfaction. 
Much as I love Fish Pakora, I don’t eat that many Fish Curries. When I’ve been abroad with Hector Curry-Heute any Fish Curries I’ve had vary from the very good to the rather bland. Any of the best Fish Curries I’ve had have been at 
The plan is to return to